Oatmeal Chocolate Chip Cookie Sandwiches



If you tell me you don’t secretly love those Little Debbie oatmeal cream pies that we all had when we were 5 years old, I’m calling you out. You’re lying. Unless you don’t like oatmeal cookies, in which case you probably won’t be reading this post anyways. But back to the important stuff, these delectable oatmeal cookies sandwiched with cream cheese frosting with hints of cinnamon are the perfect pairing and totally remind me of those guilty pleasure treats we all enjoyed once upon a time. Consider this a spin off of the Little Debbie concept, minus all the chemicals and processed junk and whatnot. But, hey, thats a whole other subject on its own. Not goin there.

These cookies are soft, but strong enough to hold up the cinnamon cream cheese filling, and the chocolate chips, well, what’s not¬†better with chocolate? I dare you to answer that. I’ll so prove you wrong. Enjoy these cookie sandwiches with a glass of ice cold milk…you’ll want it. Trust me. Now to the good stuff.

Oatmeal Chocolate Chip Cookies with Cinnamon Cream Cheese Filling

adapted from bakers royale

1 1/3 cup flour

1/2 teaspoon baking powder

2 cups rolled oats

1/3 cup vegetable oil

4 tablespoons butter, melted and cooled

2 eggs, room temperature

3/4 cup lightly packed brown sugar

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon cloves

3/4 cup chocolate chips

Preheat oven to 375 and prepare two baking sheets lined with parchment paper. In a medium bowl, sift together flour, baking powder, cinnamon, and cloves. Add in rolled oats and whisk to combine. In separate, larger bowl, combine the oil, butter, eggs, brown and white sugars, and the vanilla. Whisk until incorporated and slightly thickened. Add in the flour/oat mixture and stir with a wooden spoon to combine all ingredients. Add in chocolate chips and stir one last time.

Drop tablespoon sized dough onto baking sheet, about 2 inches apart from each other and bake for 10-12 minutes or until slightly brown on top. Set on a wire rack to cool.

*note: if the dough is too soft, let it sit on the counter for a few minutes for the flour to absorb more of the wet ingredients. The dough should hold most of it’s shape when placed onto the cookie sheet.

for the cream cheese filling:

6 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

2 cups powdered sugar

1/4 teaspoon ground cinnamon

1 tablespoon milk

Blend all ingredients using an electric mixer until smooth. If needed, add more milk to reach the correct consistency, or add more powdered sugar if too thin. Once cookies have cooled, place 1-2 tablespoons of the filling onto half of the cookies, and sandwich them with the other half.

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